Chicken Nanban (チキン南蛮)

Name: Chicken Nanban
Total time: 37 min
Yield: 4
Cuisine: Japan
Ingredients: 400 g chicken thigh fillet; 2 pcs egg; to taste lettuce; to taste cucumber; to taste tomato; to taste salt; to taste pepper; to taste flour; to taste vegetable oil; 100 ml mayonnaise; 40 g onion; 3 tbsp soy sauce; 3 tbsp vinegar; 1.5 tbsp sugar

Japan

Traditional dish from Miyazaki Prefecture consisting of crispy chicken thigh fillet pieces fried in oil, coated with a sweet‑and‑sour sauce and served with a salad of lettuce, cucumber and tomato, accompanied by tartar sauce.

Ingredients

400 g chicken thigh fillet
2 pcs egg
to taste lettuce
to taste cucumber
to taste tomato
to taste salt
to taste pepper
to taste flour
to taste vegetable oil
100 ml mayonnaise
40 g onion
3 tbsp soy sauce
3 tbsp vinegar
1.5 tbsp sugar

Steps

Prepare the tartar sauce: peel the hard-boiled egg, chop it into small pieces, finely slice the onion, mix them with mayonnaise and stir well.
Prepare the sweet‑and‑sour sauce: in a separate bowl mix soy sauce, vinegar and sugar, then transfer the mixture to a tray.
Prepare the chicken: place the fillet skin‑side down, cut thick spots, trim tendons, cut into pieces 4‑5 cm long, season with salt and pepper. Beat the eggs, and in a separate bowl prepare flour. Coat the pieces first in flour, shake off excess, then dip in beaten egg.
Heat vegetable oil in a pan to 160 °C (layer ≈ 3 cm) and fry the chicken pieces for 3‑4 minutes, turning occasionally. When they rise to the surface, increase temperature to 170 °C, remove the chicken, place on a rack, then dip it in the sweet‑and‑sour sauce for 1‑2 minutes so it absorbs the sauce on all sides.
Prepare the salad: wash and tear the lettuce leaves, slice the cucumber thinly on the diagonal, divide the tomato into 8 wedges.
Place the cooked chicken pieces on a plate, arrange lettuce leaves, cucumber and tomato beside them, and drizzle a small amount of tartar sauce.